Cultured Holiday Gifts: Seasonal Cultured Compound Butters

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From the Editor: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.

The joy of butter is just that: JOY! When you add flavors and a bit of good bacteria, you now have butter that is transcendent!  The many dishes that they can be used for is astounding: look beyond buttering your toast and use these butters on top of vegetables, meats, and even desserts to make them shine with a complexity of flavors.

Here is a listing of seasonal butters that can be used throughout the holidays; they freeze well and can be used for a pretty hostess gift or part of a food Christmas basket. Feel free to use your creativity to come up with other flavor options.

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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Cultured Holiday Gifts: Marinated Yogurt Cheese Balls in Olive Oil

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Note from Shannon: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.

Oh, how I adore the holidays! Thinking up creative handmade gifts is the most fun. The element of taking your time to create something special is the best gift to give. Why do we give? I think it is to honor those that are most special to us; to let them know that they are loved. Not because we “have to” or “need to” but because we want to. And reflecting on the reasons why we give helps me to find the joy in the giving.

In this blog series, I have two categories that I will focus on: one is beauty and one is food.  All of the products I will create will be ones that involved cultured food in some way; right on target with your healthy lifestyle. Some of these items will be perishable and make great host gifts.  Others will be able to be preserved and given at a later date.  My aim is to make them easy, affordable, and fun.

Here is a recipe for marinated yogurt cheese balls in olive oil to whet your appetite. Why not make and take this to your next dinner or office party? Then play with all the flavor options available in your garden or farmer’s market.

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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Real Food Fermentation: a Review

real food fermentation

Note from Shannon: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.

My first adventure into fermentation stemmed from Sally Fallon’s Nourishing Traditions a few years ago. Then I read Sandor Ellix Katz’s Wild Fermentation, here is my take on the book here. Continual experimentation and the joy of eating fermented food, led me to read recently Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin.

Here is a look at what I found within the pages.

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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A Peek Into My Cultured Prepared Foods Stash

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Note from Shannon: Please welcome Janet, Cultures for Health Content Contributor and Cultured-Kitchen Keeper.

As the skies change from clear blues and sunshine into clouds with shades of gray, I often take the time to reflect upon the outdoor natural surroundings. I then retreat to the kitchen and peek into the pantry, cabinets, and even the dark corners of the refrigerator and see what I can find that I have preserved from summer harvesting.

Upon taking stock, I find that many of these items are cultured foods. Here is some of what I found…

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Janet Creasy

Janet Creasy

Janet is primarily a proud mama of two tween girls and is married to a stellar man wired for engineering. She spends a great deal of time in the kitchen and garden. She enjoys the full life cycle of real food as primal fuel for our body; which she feels is critical to how we approach the world around us. She finds immense joy in seeing how many food culture ‘science’ projects she can keep going at one time! Her favorites are kombucha, yogurt and tempeh and she is delving currently into rice flour sourdough and water kefir.

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